• 2 lb. beef stew meat, cut into 1-inch cubes
• 2 Tbs.cooking oil
• 2 C. water
• 1 1/4 C. chopped onion
• 1 C. salsa
• 2 garlic cloves,minced
• 1 Tbs. dried parsley flakes
• 2 tsp. beef bouillon flakes
• 1 tsp. ground cumin
• 1/2 tsp. salt (optional)
• 3 medium carrots, cut into 1-inch pieces
• 1 14 1/2 oz. can diced tomatoes, undrained
• 1 1/2 C. frozen cut green beans
• 1 1/2 C. frozen corn
• 1 4 oz. can chopped green chilies
• Hot pepper sauce (optional)

In a 4-qt. Dutch oven over medium heat, brown meat in oil; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrots, return to a boil. Reduce heat and simmer for 20 minutes. Add tomatoes, beans, corn and chilies; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until beef and vegetables are tender. Season with hot pepper sauce if desired. This stew is good served over rice.